Home Events Forms Photos/Videos Members Links Recipes

More Recipes


Greek Yogurt and Maple Ice Cream
Maple Brownies
Maple Cake
Maple Cookies
Maple Lime Zucchini Bread
Maple Pecan Pie
Maple Shortbread Cookies
Maple Squares
Maple Syrup Muffins
Maple Thins
Maple Zucchini Bread
Sour Cream Coffee Cake with Maple Glaze
Upside Down Maple Apple Gingerbread

Even More Recipes

Walnut Pumpkin Pie

Jill Rainville

Pastry for 9” single pie crust
2 large eggs
15 ounces solid-pack pumpkin
1/2 cup Amber Rich maple syrup
1/4 cup Indian sugar
1/4 cup heavy whipping cream
1 tsp cinnamon
1/2 tsp nutmeg

Topping: 2 large eggs lightly beaten
1 cup chopped walnuts
1/2 cup Indian sugar
1/2 cup Amber Rich maple syrup
Whipped topping, optional

- Line 9” pie plate with pastry, trim and flute edges.
- In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon, and nutmeg until smooth: pour into pastry.
- For the topping, in a large bowl, combine the eggs, walnuts, sugar and syrup: spoon over the top.
- Bake 425 for 15 minutes.
- Reduce heat to 350 and bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
- Cool on a wire rack for 1 hour.
- Refrigerate overnight, serve with whipped topping.